150g broad beans
2 large eggs
3tbsp French dressing
40g good crispy smoked bacon
Steam the asparagus for two minutes, add the broad beans and continue to steam for a further three minutes, until they’re firm but tender. Separate the beans and asparagus and set aside. If you have time, pop the broad beans out of their skins; otherwise, serve as they are.
To poach the eggs, bring a large pan of boiling water to the boil. Crack the first egg into a teacup, then carefully slip it into the water. Do the same with the remaining egg, then simmer very gently for one minute. Turn off the heat, cover and leave to sit for five minutes until the eggs are just set.
Meanwhile, toss the watercress and cooled beans lightly in two tablespoons of the dressing and divide between two bowls. Top with the asparagus. Lift the eggs from the water using
a slotted spoon, drain well, and then place one on top of each salad. Break the bacon into pieces and scatter over the top. Drizzle the remaining tablespoon of dressing over, and serve straight away with warmed crusty bread.
Mark Price is managing director of Waitrose (firstname.lastname@example.org)